A short mid-week post.
Rather kept up with all the researching on Alaska, cruise which cruise, route which route, landtour or no landtour, and so many more things to read on! Really excited for this upcoming trip!
And, hey! I caught The Hunger Games too. Wooh! Not bad! I haven’t read the book, so no comparisons here, but I did enjoy the movie! Wished there were more action and suspense though..
Back to the subject of my post – Korean homecooked. I made a simple, really easy to make kim chi hot pot, with bbq chicken over the weekend. Using the leftover stock (with remaining ingredients in it), I cooked seafood kim chi fried lunch for lunch the next day!
Recipes to follow soon. Have a good week ahead!
Clean and peel prawns. When prawns are served at hotpot (steamboats), they usually remain untouched unless it’s peeled and cleaned. I separated the heads, and inserted them into these stock pack. I bought these stock pack in Daiso, they are really handy, it saves the trouble of filtering those ingredients which are there to enhance the flavours of the soup but not quite edible, like prawn heads, ikan bilis, yellow bean and those chinese herbs. I packed about 10 medium prawn heads into a packet, and prepared about 3 packets.
I don’t usually mix different meats together – stock (chicken) vs pork ribs vs seafood all-in-one, but for hotpot (steamboat), you basically throw all different meats/vegs/seafood into a pot, so it doesn’t really bother me. Of course you can choose to replace the pork ribs with chicken bones and make it a chicken base stock. Prawn heads make the soup really sweet, but you may omit too if you don’t wish to have any seafood taste in your stock.
At the same time, prepare hotpot/steamboat (I really like to call it steamboat) ingredients:
The list of ingredients that you can add to hotpot is unlimited. Basically anything you like, you can throw it in! My staples for steamboat are: luncheon meat (SPAM!!) – a must, mushrooms (all types, except button mushrooms maybe), vegs (any kind), prawns and pre-marinated meats. Homemade chilli to go as a dip is a must too!! I’d love to have CP wantons, but I can’t seem to find it in the supermarkets anymore. Tip: Tofu and cabbage go well with this kimchi soup.
Standby a pot of water, and add them as and when the liquid in the hotpot goes low, or if you find the soup getting too dense/salty.
That’s it! It’s so simple to host steamboat session. The only troublesome part is probably the washing/cleaning of ingredients, that’s all!
Some popular soup base for your considerations include: Chicken, herbal chicken, 麻辣, tomyum and laksa. Recently I’ve just tried this daikon/carrot soup base at Chye’s. It was so good! I came up with the above kimchi soup, after being inspired by all the yummy kimchi soupy stuff I had in Korea a few years ago.
What’s your favourite steamboat soup base and ingredients?
For the griddle part, I marinated sliced chicken thighs with this yummy korean spicy kalbi marinade. Around 4 boneless, skinless thighs, and 3 tbs of the marinade. Sprinkle a little salt and pepper. Rub in these into the meat with your fingers. Splash of sesame seeds on top. Set aside, covered and refrigerate until you are ready to griddle it. Keep it marinated for at least 1 hour. (I’ve tried to throw these into the kimchi steamboat, it works as well. Still delicious, but it will make the soup a little spicier!)
Now, what do you do with the remaining soup in the steamboat? Honestly I’ve never once finished all the ingredients in a steamboat session before (I’m serious), we always overbuy. So! with this kimchi soup, you can actually make kimchi fried rice the next day. Cook rice as per normal (with a little less water) or you may use leftover/overnight rice. Add a little oil in your wok, stir fry the rice with garlic and onion till it smells fragrant. Then add the leftover soup and ingredients. Make sure you don’t pour too much soup into the rice, else the rice will turn very mushy (like porridge). Turn on med to high heat and let the rice mixture cook. As the liquid gets evaporated/absorbed into the rice, add a little more soup. Repeat this step several times, at the same time keep flipping and stir frying the rice. Crack an egg or two and you are done! That’s no need for seasoning because the soup is already very flavourful! I like to leave the rice on the wok and heat it till it browns underneath (almost chaota’ed (burnt) like 锅巴) so that the rice will be very crispy.
Should have taken more pictures of the fried rice cooking, probably the next round!
Have a good week ahead!